Ingredients:
2 pounds boneless, skinless chicken breasts
1 (16 ounce) jar chunky salsa
1/2 cup Pinetop/Gilbert Traditional Balsamic Vinegar “Mamma”
Directions:
Add chicken breasts to the slow cooker, pour salsa and balsamic on top.
Cover and cook on high 4 hours or low 6 hours.
Optional:
We like ours shredded with a little bbq sauce and some coleslaw.
You can also serve over a bed of pasta, rice, or shred and eat on buns or make as tacos/burritos.
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